Chicken Piccata Recipe
Calories: 20
Adjust Servings Here: 4 servings
Description
Chicken Piccata is a classic Italian dish featuring chicken breast slices dredged in flour, pan-fried, and then served with a sauce made from lemon juice, capers, and butter.
Ingredients
- 2 large (500 g) Boneless, skinless chicken breasts butterflied and then cut in half (or 4 chicken cutlets)
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
- ½ cup All-purpose flour for dredging
- 4 tbsp Unsalted butter divided
- 4 tbsp Extra-virgin olive oil divided
- 1 large Garlic clove minced
- 1 small Spanish onion minced
- ½ cup (120 ml) White wine or chicken stock or broth
- ¼ cup (60 ml) Fresh lemon juice
- ¼ cup Brined capers rinsed
- ¼ cup Fresh parsley chopped for garnish
Instructions
- Prepare the Chicken - If you're using chicken breasts, butterfly them by slicing horizontally into the thicker side of the breast and cutting almost to the other side. Then, cut the butterflied breast in half to make two thin cutlets. Season chicken with salt and pepper.Pro tip - If using pre-sliced cutlets, you can skip this step.2 large Boneless, skinless chicken breasts
- Dredge the Chicken - On a shallow plate, add the flour and season with salt and pepper. Dredge each piece of chicken in the flour and shake off excess.½ tsp Kosher salt , ½ tsp Black pepper powder, ½ cup All-purpose flour
- Cook the Chicken - In a large skillet, melt 2 tablespoons of butter over medium-high heat with 2 tablespoons of olive oil. When the butter and oil sizzle, add a few pieces of chicken and cook for about 3 minutes per side until browned. Remove and transfer to a plate. Pro tip - Cook the chicken in batches using more butter and oil as necessary.4 tbsp Unsalted butter, 4 tbsp Extra-virgin olive oil
- Make the Sauce - To the same pan, add the remaining butter and oil. Sauté the garlic and onions. Add the white wine or chicken stock, lemon juice, and lemon zest. Bring the mixture to a boil, scraping the brown bits from the pan. Add the capers and let them simmer for two minutes.1 large Garlic clove, 1 small Spanish onion , ½ cup White wine or chicken stock , ¼ cup Fresh lemon juice, ¼ cup Brined capers
- Finish the dish - Return all the chicken to the pan, coating them in the sauce. Simmer for 5 minutes, then transfer to a serving platter. Garnish with more lemon slices and freshly chopped parsley.
- Serve - You can serve chicken piccata with cooked spaghetti, linguine, or mashed potatoes and a side of steamed vegetables or salad.¼ cup Fresh parsley
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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